Parfum de philly

HEAT oven to 325°F.

LINE 8-inch square pan with foil, leaving ends of foil hanging over sides of pan. Combine graham crumbs, butter and 1 Tbsp. sugar; press onto bottom of prepared pan.

BEAT cream cheese, nutmeg, vanilla and remaining sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 25 to 30 min. or until center of cheesecake is almost set. Cool completely.

REFRIGERATE 4 hrs.

USE foil handles to transfer cheesecake from pan to cutting board. If necessary, trim edges of cheesecake to make top of cheesecake level. Discard trimmings or reserve for snacking. Cut trimmed cheesecake rectangle into 5 (3x1-1/2-inch) strips. Refrigerate remaining cheesecake for another use.

CUT 1 (3x1-1/2-inch) rectangle from cardboard cake board. Stack cheesecake strips on cake board.

MICROWAVE chocolate chips and whipping cream in microwaveable bowl on HIGH 20 sec. or until chocolate is almost melted. Whisk until chocolate is completely melted and mixture is well blended. Spread chocolate mixture over cheesecake stack, completely covering top and sides of stack.

REFRIGERATE 1 hr.

MEANWHILE, microwave white chocolate in microwaveable bowl 30 sec. or until chocolate is almost melted. Whisk until chocolate is completely melted; spoon into plastic 1-oz. shot glass. (Or, instead pour chocolate into 1-1/2-inch gem-shaped silicone mold.) Refrigerate 1 hr. While chocolate is chilling, flatten 1 oz. of the fondant to 1/4-inch thickness, then shape into oval shape. Refrigerate until ready to use.

ROLL out remaining fondant to 1/8-inch thickness, lifting fondant as it is rolled out to prevent it from sticking to the work surface. Cut out 1 (9x5-inch) rectangle and 1 (3x1-1/2-inch) rectangle from fondant. Brush large fondant rectangle with piping gel or water, wrap, gel side down, around cheesecake stack to completely cover front, back and sides of stack, gently pressing fondant into stack to secure. Brush piping gel onto small fondant rectangle; place, gel side down, on top of cheesecake stack, gently pressing fondant into stack to secure.

UNMOLD chilled white chocolate piece; set aside. Brush top of chilled oval fondant piece with gold luster dust, then brush bottom of fondant piece with piping gel; place, gel side down, on top of wrapped cheesecake stack for the neck of the perfume bottle, gently pressing small fondant piece into top of bottle to secure. Brush side and large end of unmolded chocolate piece with silver luster dust; turn over then brush small end with piping gel. Place, gel side down, on neck of perfume bottle, pressing gently into fondant to secure.